There are so many ice-cream flavours around that I can't even imagine some of them when I hear what a friend has recently tried. Having said that, one of my favourite ice-cream flavours is coconut. However, this is a flavour that is rarely sold in the shops in Australia and I'm sure that if it was, it would be full of additives and numbers that I don't want to be putting into my body. I have found it once in an Asian Grocer, however it was very watery and a granita-like consistency that was very hard to scoop when frozen solid.
So, when I received Adam Liaw's latest recipe book for Christmas, "Asian After Work", I was pleasantly surprised to find the simplest coconut ice-cream recipe in there. I had to give it a go and took it to a friend BBQ for dessert. It was a great hit! Here it is "Thermomix" converted. Enjoy xx
100 grams raw sugar
420 grams coconut milk (1 400ml can)
300 grams thickened cream (about 1 300ml carton)
1. Place sugar into dry TM bowl and mill 10secs/ speed 10.
2. Add coconut milk and cream to bowl and cook 6mins/ 90C/ speed 2 until sugar is dissolved and mixture is warmed through.
3. Pour into a freezer proof container and chill in the freezer for about 5 hours.
4. After 5 hours, pour mixture back into TM bowl and churn 10secs/ speed 6. Then, 2-3 times/ 2 secs/ closed lid position. Re-freeze for about another 5 hours or even better overnight.
5. Serve as is, with a banana fritter or with some sweet tropical fruits like Rambutan & Pineapple (as above).
Makes about 700ml.
Tips: If you don't have thickened cream, you can use pouring cream. However, you may need to repeat step 4 again (which will add time to the freezing length).